Turkish Breakfast Spinach Eggs - This turkish breakfast spinach eggs (aka Ispanaklı Yumurta) is a simple recipe that is healthy, full of flavour and easy to make. This is the perfect breakfast to make on busy mornings.
If you are a fan of Eggs for Breakfast, why not try Menemen with Feta - Turkish Scrambled Eggs, The BEST Masala Omelette, Braised Eggs and Butterbean Shakshuka, or Moroccan shakshuka - Shakshuka with Harissa.
Spinach and Eggs
This delicious recipe is easy to make. You simply fry the Onions till golden brown, add tomato puree or salca and spices. Then add the Spinach and sauté before cracking the eggs into wells created in the Spinach.
I like to serve this healthy breakfast with Yoghurt with a Chilli Butter on top like in this Turkish Eggs - Cilbir recipe.
Why you will love this Recipe
- This is a nutritious healthy recipe.
- It is a low carb and keto friendly recipe.
- It's a hearty recipe that is packed full of flavour.
- It is easily adaptable. You can add other Vegetables like we do in this Green Shakshuka.
Ingredients in Spinach Eggs
Here is what you need to make this recipe:
Oil
Extra Virgin Olive Oil or any Vegetable Oil.
Onion
A small White or Red Onion diced.
Fresh Spinach Leaves
Fresh baby Spinach or if you have larger leaves, chop them along with the stems. We use fresh spinach and chop it roughly. You can use canned or thawed frozen Spinach too.
Large Eggs
Free range Organic Eggs are best.
Tomato
I like to add some Tomato Puree or a tablespoon of Salca. I like this one. There is a mild version too.
Spices
I add Cumin, Chilli powder - Red Pepper Flakes or a teaspoon Aleppo Pepper/Pul Biber, Black Pepper, Garlic - crushed Garlic Cloves or Garlic Granules/Powder, Paprika - Sweet or Smoked and Salt.
How to make it
The full recipe with ingredient quantities can be found in the recipe card at the bottom of the page. Here is how to make it:
Heat Oil over medium high heat.
Saute Onion in a large pan and sauté over medium heat until they turn a light golden brown. Around 3-5 minutes.
Then stir in Garlic and cook for a minute.
Add the Tomato Puree and stir in and add Water and Spices. Cook over medium low for 1-2 minutes.
Add the Chopped Spinach and stir in.
Simmer on low for 2 minutes or until any excess water has evaporated.
Make wells with a wooden spoon in the Spinach and crack Eggs into the wells.
Cover the pan and cook on low heat for 4-5 minutes until the Egg Whites are set but a runny yolk remains.
Season each egg with a pinch of salt and black pepper, then serve.
Variations
This egg dish recipe is highly adaptable and you can put your own little spin on it. Here are some suggestions:
Add other Greens or Fresh Herbs
Such as Kale, Spring Onions, Broccoli, Coriander.
Add other Vegetables
Such as Corn, Mushrooms, Bell Pepper.
Add Cheese
Add a sprinkling of Cheddar Cheese or Feta for a salty tang. Feta works particularly well.
Add Meat
Add Sausages or ground Meat.
Add Lemon Juice
Just a sprinklng for a xingy flavour.
How to serve Spinach and Eggs
Serve with a scattering of fresh parsley, some crusty bread such as No Knead Bread, Toast, Lavash (Turkish flatbread), as part of a Breakfast spread, with Yogurt sauce (recipe below) where a spicy butter sauce in mixed into ½ cup greek yogurt.
Garlicky Chilli Yoghurt Recipe to serve with Spinach and Eggs
A lot of Turkish food has a garlicky yoghurt accompaniment that works with all the gorgeous flavours in any of their delicious food!
To make simply combine ½ cup yoghurt, 2 crushed Garlic Cloves, Salt and Pepper and whisk to combine. Melt
Expert Tips
Spinach
Cook the Spinach well and ensure that the Water evaporates fully before adding the Eggs.
If you are using canned or frozen Spinach, drain it well.
Storage
Store leftovers in an airtight container in the fridge for up to 1 day.
Reheat on the stove over low heat for 1-2 minutes.
More Breakfast Egg Recipes:
Menemen – Turkish Scrambled Eggs
Turkish Cilbir – Poached Eggs in Yoghurt
Braised Eggs and Butterbean Shakshuka
Middle Eastern Shakshuka with Burrata or Feta
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Turkish Breakfast Spinach Eggs
Ingredients
- 2 tablespoon Oil
- ½ large Onion Diced - Red or White Onion or 3 Spring Onions sliced
- 2 Garlic Cloves Finely sliced
- 2 tbsp Tomato Puree or Salca (Turkish Red Pepper Paste)
- 60 ml Water
- ½ teaspoon Smoked Paprika
- ¾ teaspoon Ground Cumin
- ¾ teaspoon Aleppo Chilli Flakes or ½ teaspoon Red chilli powder
- Pinch Salt
- Pinch Black Pepper
- 200 g Spinach Washed and chopped
- 2 Eggs
Instructions
- Add Oil to a pan and saute Onions for 5 -6 minutes until light golden brown.
- Add Garlic and saute for a minute.
- Add the Tomato Puree and stir in and add Water, Paprika, Cumin and Chilli. Cook over medium low for 1-2 minutes.
- Add the Chopped Spinach and stir in. Simmer on low for 2 minutes or until any excess water has evaporated.
- Make wells with a wooden spoon in the Spinach and crack Eggs into the wells.
- Cover the pan and cook on low heat for 4-5 minutes until the Egg Whites are set but a runny yolk remains.
- Season each egg with a pinch of salt and black pepper, then serve.
Notes
Variations
This egg dish recipe is highly adaptable and you can put your own little spin on it. Here are some suggestions: Add other Greens or Fresh Herbs Such as Kale, Spring Onions, Broccoli, Coriander. Add other Vegetables Such as Corn, Mushrooms, Bell Pepper. Add Cheese Add a sprinkling of Cheddar Cheese or Feta for a salty tang. Feta works particularly well. Add Meat Add Sausages or ground Meat. Add Lemon Juice Just a sprinklng for a xingy flavour.How to serve Spinach and Eggs
Serve with a scattering of fresh parsley, some crusty bread such as No Knead Bread, Toast, Lavash (Turkish flatbread), as part of a Breakfast spread, with Yogurt sauce (recipe below) where a spicy butter sauce in mixed into ½ cup greek yogurt.Garlicky Chilli Yoghurt Recipe to serve with Spinach and Eggs
A lot of Turkish food has a garlicky yoghurt accompaniment that works with all the gorgeous flavours in any of their delicious food! To make simply combine ½ cup yoghurt, 2 crushed Garlic Cloves, Salt and Pepper and whisk to combine. MeltExpert Tips
Spinach Cook the Spinach well and ensure that the Water evaporates fully before adding the Eggs. If you are using canned or frozen Spinach, drain it well.Storage
Store leftovers in an airtight container in the fridge for up to 1 day.Reheat on the stove over low heat for 1-2 minutes.
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